4 TIPS to make and preserve the outer skin of Japanese DAIFUKU mochi | GYUHI
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- Опубліковано 27 тра 2024
- The ingredients:
Mochiko 100 g /3.5 oz
Sugar 100 g /7 oz
Water 200cc /6.8 fl oz
The Leo's Japanese Dojo channel offers inspiration and ideas for healthy living. Please use our recipes, demonstrations, and knowledge based on Japanese culture to foster health, happiness, and harmony for your life.
For other related videos about making mochi, and other tasty Japanese foods, please check out the videos below:
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Hey Leo,
I tried this a couple of weeks ago and it worked great! Thank you so much for all your great effort and amazing techniques and tipps.
Hope you're doing fine and stay save.^^
Oishiiiio!! Thank you chef!!!! ✨😍
Great lesson!
Very helpful, thank you!
Thank you very much for your informative video! I am happy to have found your channel
I am so glad I found this video and am so excited to try it soon. I have tried so many tutorials and recipes and can’t seem to get it to turn out. I noticed that you do not steam the dough. I am just curious if there is a reason that you don’t steam it?
I want to seek easy, simple and tasty ways. Steaming, too, works to make daifuku skin, but I need to prepare and clean more tools. I am maybe a lazy person. lol
Thank you for watching!
Hello Leo! Thank you for the recipe video~ I have a question, for the Gyuhi can you store it in the fridge or leave in room temperature? If so how many days in the fridge & in room temperature is okay? Thank you Leo!
Leo, would you know why the mochi skin is tearing apart just after filling them? Thank you!
Hi Leo, I love all your videos and I've learned so much! Thank you for such a wonderful channel. I have a few questions:
1. Is Daifuku ever made from traditional mochi (the one that is pounded) as opposed to mochiko rice flour? I would assume it would be served fresh?
2. Most daifuku recipes i noticed used mochiko, is it possible to use shiratamako instead? Have you ever done that and noticed a difference in texture? Thank you once again!
1. Yes, the traditional one is made by pounding steamed glutenous sweet rice, not like my recipe using mochiko rice flour. The texture (soft or chewy) can be adjusted with the amount of water added in the process of pounding steamed rice. But it usually doesn't have sugar and hardens as the temperature goes down, so it has to bev eaten fresh.
2. Yes, technically you can use shiratamako flour instead. I've made a couple of times in the past, and noticed that daifuku made from shiratamako becomes more chewy and has less flavor of rice than the one of mochiko. I personally prefer daifuku of mochiko.
Thank you for watching!
@@leosjapanesedojo7776 thank you for the prompt reply! I kept your suggestion and explanation in mind and decided to experiment. I followed your recipe (including the white bean paste!) and made daifuku using mochiko, another batch with shiratamako, and lastly a 1:1 ratio of both flours. I found that mochiko is definitely the tastiest as you said! For me, mochiko had more of a chew while shiratamako had more of a soft/stretchy pull. I honestly liked the texture of the 1:1 mix the most, I felt like it had the best of both mochiko and shiratamoko textures. I only wish the rice flour taste was as intense as the mochiko-only. I definitely get why you love that one the most. Thank you soso much for your help!! It clarified a lot for me☺️ can't wait to try your other recipes!
Can I reduce the sugar?
Hello Leo. Thank you for the informative video. Can you please advise what type of starch to use? Can it be corn or potato? Also do you need to dry cook the starch on a pan to remove the raw starch flavour? Thank you in advance for your time.
I usually use potato starch. But according to my research on some Japanese websites, corn starch seems to be fine too. You can use raw one and won't feel strong starch flavor at least from potato starch:) Thank you for watching!
Hi Leo, thank you very much for this video.
I’m currently launching my industrial factory of Mochi ice cream production. We are currently testing many different recipes. I would like to discuss with you if possible
Many people are making mochi using the same glutinous rice, sugar and water. But why gyuhi is different from mochi? Is it because gyuhi used a lot more sugar to keep the dough soft?
200 g sugar ?
Is mochiko and glutinous rice flour the same?
I used to think so, but I got to know that it is not. I heard that the ingredient, specifically the type of rice, is different between mochiko and glutenous rice flour. So I guess the flavor of the daifuku may not be same.
Thank you for watching!
why in some video they were pounding on the mochi
Is it just me that he looks like an anime character?...heheheh
What can I use instead of Mochiko?
Shiratamako is a good substitute.